准备

• Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans’ skins.

  将架子放在烤箱的中心，然后将烤箱加热至300°F。

  Cook the bacon in a 5- to 6-quart Dutch oven over medium-high heat, stirring occasionally, until golden brown, about 8 minutes. Remove the pot from the heat and with a slotted spoon transfer the bacon to a small bowl. Pour off and discard all but 3 Tbs. of the fat.

  Set the pot over medium heat and add the onion and garlic. Cook, stirring occasionally, until soft and golden, about 7 minutes. Add the broth, mustard, nutmeg, cloves, and 1 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over medium-high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

  Stir in the reserved bacon and the apple, cider, maple syrup, ketchup, and marjoram, and bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the marjoram stems, cover, and refrigerate overnight.

  To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn’t burn, 40 to 60 minutes. Stir in the vinegar (if using) and season the beans to taste with salt and pepper.

这些略带甜味和咸味的豆很棒，配以香肠或烤猪肉。